Warm Kabocha Squash Salad with Dandelion, Bacon, Roncal, and Pecans

Step 1

Preheat the oven to 375°F.

Step 2

Spread the pecans on a baking sheet and toast about 10 minutes, stirring once or twice, until they smell nutty. Toss with 1 teaspoon olive oil and a pinch of salt.

Step 3

While the pecans are toasting, cut the squash in half lengthwise and remove the seeds. Place the squash, cut side down, on a cutting board, and use a sharp knife to remove the peel. Slice the squash lengthwise into 3/4-inch-thick wedges.

Step 4

When the pecans are done, turn the oven up to 425°F.

Step 5

把南瓜和1/4杯橄榄油,楔形2 teaspoons salt, some pepper, and the thyme. Place the squash flat on a baking sheet, and roast in the oven about 30 minutes, until tender when pierced.

Step 6

Meanwhile cut the bacon into 3/8-inch-thick slices and stack them in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangular shapes or lardons.

Step 7

In a small bowl, whisk together the sherry vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt.

Step 8

Place the dandelion greens in a large salad bowl.

Step 9

Heat a large sauté pan over high heat for 1 minute. Add the bacon, and cook, stirring occasionally, about 5 minutes, until the bacon just begins to brown but is still tender and chewy. Lower the heat to medium, add the shallots, and toss to combine. Remove the pan from the heat, and swirl in the vinaigrette to warm it. Add the warm squash and the contents of the pan to the dandelion greens. Season with 1/4 teaspoon salt and a pinch of pepper, and toss gently to dress the salad. Taste for seasoning.

Step 10

Arrange half the salad on a large platter. Use a vegetable peeler to shave some Roncal over the salad, and sprinkle half the nuts over that. Top with the remaining salad, more shavings of cheese, and the rest of the nuts.